Did you really think I would leave off for my birthday weekend with my post yesterday, lacking cake batter, peanut butter, and cookie dough? Yes it was a most splendid ice cream, but I refuse to spend my birthday without at least one of those 3 things! So I went ahead and made breakfast using all three…
Peanut butter pancakes.
Eggless chocolate chip cookie dough.
Put the three together and you get an overload of some of my most favorite things about the dessert world… but for breakfast! And since it’s my birthday it’s completely acceptable to eat this first thing in the morning.
And since today is also star wars day (may the fourth be with you), I had originally made these pancakes with star wars vehicle pancake molds, but they didn’t come out right so I ended up just making the rest regular. So you’ll have to just imagine these as cool Millenium Falcons and X wings and Tie Fighters.
One year ago: Funfettinutter Cupcakes for Two (or One Birthday Girl)
Two years ago: Peanut Butter Cup S’mores Ice Cream
BIRTHDAY OVERLOAD PANCAKES
Makes about 1.5 dozen
1/4 cup (1/2 stick) unsalted butter, room temperature
2 Tbsp sugar
1/4 cup brown sugar
1 Tbsp milk
1/4 tsp vanilla extract
1-1/4 cups all-purpose flour
1/8 tsp salt
1/4 cup mini semisweet chocolate chips
1-3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1-1/2 cups milk
1 Tbsp sugar
1/4 creamy peanut butter
1/4 cup vanilla Greek yogurt (I used 0% vanilla Chobani)
CAKE BATTER “SYRUP”
1/2 cup dry white cake mix
1/4 cup water
2 Tbsp sprinkles, plus more for garnish
- To make the cookie dough, in a large bowl, beat butter and sugars with an electric mixer on medium until light and fluffy. Mix in milk and vanilla.
- Stir in flour and salt and mix on low until incorporated. Fold in chocolate chips. Set aside.
- To make pancakes, in a large bowl, sift together the flour, baking powder, and salt.
- In a medium bowl, combine the milk, egg, sugar, peanut butter, and Greek yogurt. Beat with an electric mixer on low until smooth. Add mixture to the dry ingredients, and mix until just combined.
- Heat a large griddle over medium heat. Ladle the batter onto the griddle and cook until golden brown on both sides, about 2-3 minutes per side.
- Keep pancakes warm by placing on a oven-proof tray in an oven preheated to 200 degrees.
- To make the “syrup”, whisk together the cake mix and water until smooth. Fold in sprinkles.
- To serve, layer pancakes alternating with crumbled bits of cookie dough, topped with a drizzle of cake batter “syrup”. Add extra sprinkles if desired.
Source: Cookie Dough from The Cookie Dough Lover’s Cookbook. Pancakes adapted from The Peanut Butter & Co. Cookbook. Cake Batter “Syrup” adapted slightly from Little Bitty Bakes.